Active Time: 10 minutes | Total Time: 2 hours 30 minutes | Serves 4 to 6 | Vegan | Gluten Free
- ¼ cup golden flaxseeds
- ¼ cup brown flaxseeds
- ¼ cup hulled hemp seed hearts
- 2 tablespoons sesame seeds
- 2 tablespoons tomato paste
- 1 teaspoon grond cumin
- ½ teaspoon chili powder
- ¼ teaspoon chipotle powder (if you like spice)
- ¼ teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
Heat the oven (with the oven rack in the middle) to 250°F. Line an 18 x 13-inch rimmed sheet pan with parchment paper.
In a medium bowl, combine the golden flaxseeds and brown flaxseeds with ½ cup water. Let stand for 15 minutes, or until the seeds absorb all of the water and become gelatinous. Add the hemp seeds and sesame seeds to the flax and stir to combine.
In a small bowl, combine the tomato paste, cumin, chili powder, chipotle powder, salt, and oil. Add to the seed mixture and stir to coat evenly.
Pour the mixture onto the prepared pan. Using the back of a spoon or an offset metal spatula, spread the mixture out as thinly and as evenly as you can (it should almost cover the entire pan).
Bake for about 1½ hours, or until the cracker is crisp. Let cool completely. Break up into small crackers.
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